Oaxacan Tetelas with Black Beans | Mexican Street Food
(0)
30 min
Quick
Sezamo
Tetelas oaxaqueñas sunt un preparat emblematic de street food mexican din regiunea Oaxaca: buzunărașe triunghiulare din aluat fin de porumb, umplute cu piure aromat de fasole neagră călită cu usturoi, ceapă și chimion. Coapte pe tigaie uscată până devin crocante la exterior și moi în interior, se servesc fierbinți cu telemea proaspătă, smântână rece și coriandru.
Preparation method
Preparing the bean filling
Finely chop the yellow onion and crush the fresh garlic cloves. In a large frying pan, heat the sunflower oil over medium heat and sauté the onion for 3-4 minutes until translucent.
Add the garlic and ground cumin, stirring for 1 minute until fragrant. Add the drained and rinsed black beans, along with 3-4 tablespoons of warm water.
Using a potato masher or a fork, mash the beans directly in the pan until you obtain a thick, creamy, and smooth paste. Cook for another 2-3 minutes over low heat until the mixture easily pulls away from the bottom of the pan. Season with a pinch of fine table salt and let cool.
Chef's tip
For a perfect dough, the added water must be lukewarm — this hydrates the corn flour granules and makes the dough very pliable and easy to fold into triangles without tearing.
You can enrich the filling by adding a little telemea cheese or grated gouda inside the triangle alongside the black beans, which will melt deliciously during cooking.
15 min
Under an hour
